Cincinnati Chili

Cincinnati Chili

Based on a rendition of an age-old Macedonian recipe, Cincinnati-style Chili is known nationally as a milder, saucier dish than the average chili and truly unique in their use of spaghetti in the finished product.  Residents of Cincinnati eat over 2 million pounds of this signature dish per year, making it the most ubiquitous specialty coming from the Cincinnati area.  Here we are making a “4-Way Chili”.

 

  • 2 Lb Ground Beef
  • 1 Quart (32 oz) Beef Broth
  • 1 Can (15 oz) Tomato Sauce
  • 4 Tbsp Minced Garlic
  • 2 Tbsp Red Wine Vinegar
  • 2 Tbsp Chili Powder
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Cumin
  • 1 ½ tsp Cinnamon
  • 1 ½ tsp Allspice
  • 1 tsp Onion Powder
  • 1 oz Unsweetened Chocolate
  • 2 Bay Leaves
  • Salt and Pepper
  • 1 C Finely Shredded Cheddar
  • 1 Box Spaghetti, cooked
  • 1 Medium Onion, chopped

 

Brown the beef in a large pot on medium heat, making sure to crumble the meat as much as possible during browning. Strain off as much fat as possible, add the broth and bring to a boil. Reduce heat to a medium-low simmer and cook for 30 minutes.  Add tomato sauce, garlic, vinegar, chili powder, Worcestershire, cumin, cinnamon, allspice, onion powder, chocolate, bay leaves, salt and pepper.  Bring to a boil, cover, reduce to a low-heat simmer and cook for another 2 1/2 -3 hours, stirring occasionally. Ladle chili (1-way) over spaghetti (2-way).  Top with shredded cheddar (3-way) and then onions (4-way).